Primavera Salad with Président® Feta and Spicy Citrus Vinaigrette
A fresh and flavorful spring salad made with blanched asparagus, sweet corn, creamy avocado, grapefruit, quinoa, and feta, tossed with arugula and mint in a zesty grapefruit vinaigrette. Finished with another generous topping of Président® Feta Crumbles to add a rich, tangy contrast that brings the whole dish together.
Prep Time
10 minCook Time
15 minServings
4Salad Ingredients
- 1 bunch of asparagus (around 8 spears, blanched and chopped)
- 1 cup corn kernels (from freshly cooked cob or canned)
- 1 cup cooked quinoa (1/3 cup dry)
- 2 cups arugula
- 1 large avocado, diced
- 1 cucumber, chopped
- 4 tbsp pine nuts, toasted
- 1 grapefruit, segmented and chopped (oranges can be used as an alternative)
- ½ cup fresh mint, chopped
- ⅓ cup Président® Feta Crumbles
Instructions
- Cook ⅓ cup dry rinsed quinoa in salted boiling water for 13 minutes.
- Wash the asparagus and trim off the woody ends. Cut the spears into bite-sized pieces (1–2 inch). Blanch in salted boiling water for 2 mins. Then immediately transfer it to a bowl of ice water. This stops the cooking and locks in that vibrant color and texture.
- Make the vinaigrette: In a small bowl, whisk together grapefruit juice, red chili flakes, maple syrup, olive oil, and Dijon mustard until well combined.
- Assemble the salad: In a large salad bowl, combine arugula, quinoa, sautéed corn and asparagus, avocado, cucumber, toasted pine nuts, grapefruit, Président® Feta, and fresh mint.
- Drizzle with the grapefruit vinaigrette and toss gently to coat.
- Sprinkle with Président® Feta Crumbles and enjoy.
Grapefruit Vinaigrette Ingredients
- Juice of ½ grapefruit (oranges can be used as an alternative)
- ¼ tsp red chili flakes
- 1 tbsp maple syrup
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
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Recipe by
Annie Siegfried
Hey! My name is Annie. I’m a food writer and photographer with a passion for blending flavor and nutrition into all my recipes. My goal is to inspire you to cook meals that are not only delicious but also packed with nutrients. The recipes I make are inspired by the people I love most and places I visit. I’m a big supporter of intuitive eating, and against any restrictive diets.
